Fettuccine tossed with a creamy pesto sauce

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic cloves. Pulse until finely chopped.

Prepare the Pesto Sauce

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Add salt and pepper to taste.

In a large mixing bowl, combine the pesto with the heavy cream and stir until well blended.

Add the cooked fettuccine to the pesto sauce and toss until the pasta is evenly coated.

Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.